Head Waiter

Job Description

Client Overview: 

The client is a prominent player in the cruise hospitality sector, specializing in providing exceptional onboard experiences to their guests. With a commitment to maintaining high service standards, they are seeking qualified and experienced professionals to fill key positions across various departments aboard their cruise ships.

Job Overview:

The Head Waiter onboard the cruise ship  will provide exemplary customer service to guests
during their dining experience. Manage a team within an allocated restaurant / outlet including crew
and officers mess and room service, ensuring a smooth and efficient service is provided in order to
achieve a high level of customer satisfaction. Assist the management team with revenue generation with
both cover charges and the sale of beverages.

Key Responsibilities:

• Assist in the daily operation of the restaurant. Mentor, manage, train and contribute to the
  development of staff within own area. Plan, organise and direct the work of a dedicated
  restaurant team to provide a courteous and efficient service.
•  Ensure the appearance and condition of the restaurant and all items including tables, crockery
  and silverware is of the required standard.
•  Confirm tables are set prior to and after service and that the standards of service provided comply
  with company requirements.
• Highlight any fixtures or fittings that need repair / renewal, liaising with the relevant department
  as necessary.
•  Ensure all Special Diets are collected and delivered to guests accurately, each meal service by
  subordinates in addition to coordinating and undertaking training of team-members regarding
  dietary requirements.
•  During service periods visit tables within restaurant, monitor service standards, immediately deal
  with any issues and ensure the buffet areas are stocked at the correct levels.
•  Produce working routines for the teams and provide adequate manning levels and promote
  efficiency and productivity.
• Ensure table turnover is maximised to increase revenue generating opportunities and ensure all guest billing is correctly entered into the relevant system in a timely manner.
• Monitor and manage costs and resources within own area and inform the Assistant Restaurant Manager of any issues immediately.
• Maintain par stock levels and manage replacements for breakages or damaged items/equipment within budget.
• Complete regular checks and inspections and ensure the equipment is operational and maintained in a sanitised and clean state at all times, undertaking regular inspections.
• Ensure all work is carried out safely, efficiently and in accordance with all current safety and company regulations, including the Public Health Policy and Procedure. Ensure all required paperwork is filled out accurately and on time.
• Where required, in charge of running crew and officers mess areas, ensure the correct and timely set up and break down of the mess rooms. Monitor time and temperature of dishes as per the food safety policy and undertake stock takes.

Qualifications:

• Two to three years previous Head Waiter experience, preferably in a 4 or 5 star restaurant or
  hotel.
•  One to two years previous Supervisory experience, preferably in a 4 or 5 star Restaurant.
•  Extensive knowledge of the restaurant and/or food service industry. Ability to use appropriate
  food and beverage terminology and pronunciation.
•  Knowledge of policies and practices involved in the human resources function. Ability to manage
  the international staff in a positive and productive manner by motivating, developing and
  managing employees as they work. Ability to utilize and administer the disciplinary action process
  through coaching and counseling to improve performance or terminate employment.
•  Ability to work positively and cooperatively in a diverse team environment to meet overall
  established time frames for the entire food service operation. Ability to communicate tactfully with, department heads, coworkers and other shipboard employees to resolve problems and
  negotiate resolutions.
•  Equivalent of High School Diploma is a minimum requirement.
•  Bachelor’s degree in hospitality management, business administration or related field from an
  accredited college or university or the international equivalent preferred.
•  Fluency in English & Arabic